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Creamy Chocolate Chip Cheesecake: The Ultimate Dessert Mashup

A perfect slice of chocolate chip cheesecake with a graham cracker crust, topped with chocolate chips.
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Make this rich and creamy chocolate chip cheesecake for a decadent dessert that is perfect for any gathering. This recipe uses a simple graham cracker crust and delivers a sliceable, indulgent sweet treat.

Ingredients

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  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs
  • 1 1/2 cups semi-sweet chocolate chips

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix graham cracker crumbs, 1/4 cup sugar, and melted butter in a bowl until combined. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let the crust cool while you prepare the filling.
  3. Prepare the filling: Beat the softened cream cheese with 1 1/2 cups sugar in a large bowl until smooth. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until combined after each addition. Do not overmix the batter.
  4. Gently fold in 1 cup of the chocolate chips into the cheesecake batter. Pour the batter over the cooled crust. Sprinkle the remaining 1/2 cup of chocolate chips over the top of the batter.
  5. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly when gently nudged.
  7. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the water bath and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before slicing.

Notes

  • For a cleaner slice, run a thin knife dipped in hot water around the edge of the cheesecake before releasing the springform side.
  • If you prefer an Oreo crust, substitute 2 cups of finely crushed Oreo cookies for the graham crackers.
  • This rich and creamy dessert is excellent served chilled.

Nutrition

Find it online: https://cookincorner.com/chocolate-chip-cheesecake-recipe/